Description
These Halloween Brownies are a fun and festive treat featuring rich, fudgy brownies topped with ghostly marshmallows coated in white chocolate and decorated with spooky faces. Perfect for Halloween parties, they combine the ease of a boxed brownie mix with creative decoration for an impressive yet simple dessert.
Ingredients
Scale
Brownie Base
- 1 box brownie mix
- 2 eggs at room temperature
- ½ cup avocado oil
- 3 tablespoons water
Ghost Toppings
- 16 large marshmallows
- 1 cup white chocolate chips or white candy melts
- 1 tablespoon black candy melts or candy eyes or mini chocolate chips
Instructions
- Prepare Brownies: Preheat your oven and prepare the brownie batter according to the package directions using the eggs, avocado oil, and water. Grease a 9×9-inch pan, pour in the batter, and bake as directed. Let the brownies cool completely before cutting into squares.
- Add Marshmallows: Place one large marshmallow in the center of each brownie square, ensuring they are evenly spaced for decoration.
- Melt White Chocolate: In a microwave-safe bowl, melt the white chocolate chips or candy melts in 30-second intervals, stirring in between until smooth and pourable.
- Coat Marshmallows: Spoon the melted white chocolate over each marshmallow, allowing the chocolate to drip down the sides to create a ghostly shape.
- Decorate Faces: While the white chocolate is still warm, melt the black candy melts in a microwave-safe bowl. Use a toothpick to create eyes and mouths on each ghost. Alternatively, press candy eyes or mini chocolate chips onto the white chocolate coating to make ghost faces.
- Set Chocolate: Allow the decorated brownies to set for 20 to 30 minutes at room temperature or place them in the fridge for 10 to 15 minutes to speed up hardening before serving.
Notes
- Using a boxed brownie mix makes this recipe quick and reliable, but you can substitute with your favorite homemade brownie recipe.
- Ensure the brownies are fully cooled before adding marshmallows and chocolate to prevent sliding and melting.
- Use standard large marshmallows instead of mini ones for best results.
- If the melted white chocolate is too thick, stir in 1 teaspoon of coconut oil or vegetable shortening to thin it out.
- For decorating eyes, mini chocolate chips, black icing, or dots of melted chocolate can be used as alternatives to candy eyes.
- Use a sharp knife dipped in warm water and wiped dry between cuts for clean brownie squares.
- Chilling the decorated brownies in the refrigerator for 10 to 15 minutes helps the chocolate set faster.
- Store brownies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to 5 days.
Nutrition
- Serving Size: 1 brownie
- Calories: 220 kcal
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
